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Boston Cream Doughnut

Just like its cake counterpart it has pastry cream and a chocolate glaze only the cream is piped inside a yeasted doughnut and the glaze is poured over the top.

Boston cream doughnut. Start with refrigerated biscuit dough and about 2 inches of hot oil in a heavy bottomed skillet or dutch oven. If its too thick add. The doughnut was made out of inspiration from the boston cream pie 3 which was in turn created by chef m. For the dough hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes to dissolve the yeast.

Our boston cream doughnuts are moist but light with a tender chew and restrained sweetness thanks to a careful balance of fat sugar and moisture in the dough. How to make boston cream donuts. 1 in a saucepan stir together the cream milk 2 tablespoons of the sugar and the salt. Pour hot cream over chocolate mixture.

This is a recipe for a popular riff on the classic boston cream pie with a crisp flaky doughnut as the vessel for silky pastry cream the only specialty tool youll need is a pastry bag but you can also poke a funnel into the side of the doughnut and spoon the cream. Add vanilla and whisk until mixture is smooth and has the consistency of hot fudge sauce. 2 in a heatproof bowl whisk together the egg yolks and the remaining 2 tablespoons of sugar. Sanzian at bostons parker house hotel in 1856.

2 in the bowl of a standing mixer add the sugar eggs salt melted butter and shortening mix either by hand or with a dough hook. This homemade donut recipe calls for a simple dough hack. Stir in the eggs sugar salt and 3 cups of the flour. Bavarian cream filling has a different texture than the bostom cream versions.

Let stand 1 minute. Fry each donut until puffy and golden brown. Heat cream in a small pot over medium high until bubbling around edges 1 to 2 minutes. It is a two layer sponge cake filled with vanilla flavored custard and topped with chocolate glaze and has.

Boston cream on the other hand has a thick custard. Whisk in the milk and shortening. We chilled the dough overnighta step called cold fermentationso that it wa. Warm over medium low heat until gently simmering stirring to dissolve the sugar.

Allow the yeast to proof for about 5 minutes or until it starts to foam. A boston cream doughnut has all the elements of its namesake cake and then some. Whisk in the cornstarch mixture.